This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Shiitake Mushroom And Barley Soup
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- #101183
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 tablespoon light sesame oil
1/2 white onion, chopped
4 shiitake mushrooms, stemmed and thinly sliced
1 carrot, chopped
2 tablespoons tamari, divided
1/2 cup pearled barley, rinsed
2 bay leaves
5 cups stock or water
sea salt
freshly ground black pepper
sliced scallion greens for garnish
directions
Heat the oil in a large soup pot over high heat. Add the onion and quick saute for 2 to 3 minutes. Add the mushrooms, carrot, and 1 tablespoon of the tamari. Saute for a few minutes until the carrot brightens.
Add the barley and the remaining 1 tablespoon of the tamari and stir. Add the bay leaves and stock. Cover and bring to a boil, then lower to a simmer for at least 1 hour.
Add salt and pepper and remove the bay leaves. Serve in individual bowls garnished with sliced scallion.
cook's notes
You can use any mushrooms, or a combination of mushrooms, for this soup, although shiitakes are recommended.
added by
Badams007
nutrition data
Nutritional data has not been calculated yet.
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